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The Best Creamy & Tangy Dill Pickle Chicken Salad Recipe (Perfect for Meal Prep & Quick Lunches)

A close-up of a generous serving of creamy dill pickle chicken salad garnished with fresh dill.
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Make this easy Dill Pickle Chicken Salad for a creamy, tangy, and protein-packed lunch. It is simple to prepare and ideal for meal prepping.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup chopped dill pickles
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
  • 2 tablespoons pickle juice (from the pickle jar)
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped green onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Place the shredded chicken in a large mixing bowl.
  2. Add the chopped dill pickles, mayonnaise, pickle juice, celery, fresh dill, and green onion to the bowl.
  3. Stir in the Dijon mustard, salt, and pepper.
  4. Mix all ingredients gently until everything is evenly combined and coated with the dressing. Do not overmix.
  5. Taste the salad and adjust salt, pepper, or pickle juice as needed for your preferred tanginess.
  6. Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
  7. Serve cold on croissants, bread, crackers, or in lettuce cups.

Notes

  • For a low-carb or Keto lunch, serve this salad in crisp lettuce wraps instead of bread.
  • If you prefer a thicker salad, substitute half of the mayonnaise with plain Greek yogurt.
  • This salad keeps well for up to 4 days when stored in an airtight container in the refrigerator, making it great for meal prep.
  • Use good quality dill pickles for the best flavor in this Dill Pickle Chicken Salad.

Nutrition

Find it online: https://cookincorner.com/dill-pickle-chicken-salad-recipe/